EP2912955A1 - Egg having a balanced lipid composition - Google Patents

Egg having a balanced lipid composition Download PDF

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Publication number
EP2912955A1
EP2912955A1 EP15156658.5A EP15156658A EP2912955A1 EP 2912955 A1 EP2912955 A1 EP 2912955A1 EP 15156658 A EP15156658 A EP 15156658A EP 2912955 A1 EP2912955 A1 EP 2912955A1
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EP
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Prior art keywords
fatty acids
egg
acid
ratio
derived
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EP15156658.5A
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German (de)
French (fr)
Inventor
Jean-François THIRY
Laurent Philippin
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BNLfood Investments SARL
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BNLfood Investments SARL
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Publication of EP2912955A1 publication Critical patent/EP2912955A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
    • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • Such an egg is known from the document EP1282367 which aims to provide an egg with a balanced lipid profile to obtain a product compatible with a healthy menu for humans and animals comparable to that provided by nature.
  • the egg according to the invention aims an improved hypocholesterolemic action compared to eggs known from the state of the art.
  • improved hypocholesterolemic action in the present invention an action which is associated with a significant decrease in serum cholesterol in the individual who absorbs this egg.
  • the present invention is characterized in that fatty acids ⁇ 6 and ⁇ 3 in the sn-2 position of a balanced triglyceride fraction are present in a acides6 fatty acid / acide3 fatty acid ratio of between 1: 1 ⁇ 10%. and 1: 1.2 ⁇ 10%.
  • the term "significantly increased fraction” is intended to mean a fatty acid fraction 3 at the sn-2 position of the triglyceride fraction corresponding to at least 1% by weight relative to the total weight of fatty acids, from preferably between 2% and 4% by weight relative to the total weight of fatty acids.
  • composition of the egg according to the invention is obtained by a particular diet imposed on the bird, essentially rich in ⁇ -linolenic acid (acide3 fatty acid).
  • a specific food composition based on ⁇ -linolenic acid to the food of the birds, and / or by choosing a defined herd of breeds and / or species of birds, said herd being further fed according to a Specific method based on a targeted food composition, eggs having an increased en3 fatty acid fraction at the sn-2 position of the triglyceride fraction while preserving a balanced lipid composition were obtained.
  • the egg according to the invention allows an increased hypocholesterolemic effect and thus makes it possible to significantly lower cholesterol in humans who consume it.
  • the egg according to the invention comprises acides3 fatty acids of the green plant type in a concentration of between 450 and 600 mg / egg.
  • the egg according to the invention has ⁇ 3 fatty acids derived from animals constituting more than 90 mg / egg and whose composition comprises ⁇ 3 fatty acids C20 and C22, the C20 and C22 fatty acids being preferably selected from the group consisting of eicosapentaenoic acid, docosapentenoic acid and docosa hexaenoic acid.
  • the egg according to the invention does not contain more than 400 mg / egg of acides6 fatty acids derived from animals and which is essentially arachidonic acid.
  • the egg according to the invention contains not more than 2.5 g of saturated fatty acids and 375 mg of cholesterol per% by weight of edible part.
  • the present invention also relates to a food composition
  • a food composition comprising, as a food ingredient, the whole of the egg or the yolk of the egg according to the invention, in particular a food composition suitable for human consumption.
  • the lipid profile (Tables 1a and 1b) of an egg yolk according to the invention is compared with that (Tables 2a and 2b) from a standard egg yolk.
  • the profiles are described below: ⁇ u> Tables 1a and 1b: Lipid profile of a standard egg yolk ⁇ / u> 1a TG TL sn-1/3% tot FA sn-2% tot FA sn-1/3 rel% FA sn-2 rel% FA % FA c14: 0 0.18 0.18 46.70% 46.44% 0.39 +/- 0.05 c14: 1 n5 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c15: 0 0.00 0.00% 0.00% 0.00 +/- 0.01 c16: 0 15.21 2.67 62.60% 11.01% 24.29 +/- 1.70 C16: 1 2.04 1.05 60.69% 31.32% 3.37 +/- 0.37 c17: 0 0.00 0.00 0.00% 0.00% 0.00 +/- 0.
  • the standard egg that is to say that which does not come from the fed flock according to the invention, has meanwhile unbalanced ⁇ 6: ⁇ 3 and P / S ratios ( ⁇ 16 and 0.60) together with a fatty acid fraction ⁇ 3 in position sn-2 of the triglyceride fraction of only 0.21% by weight relative to the total weight of fatty acids.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Animal Husbandry (AREA)
  • Birds (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)

Abstract

Oeuf caractérisé en ce qu'il présente des acides gras É6 et É3 en position sn-2 d'une fraction triglycéride équilibrée selon un rapport acides gras É6 / acide gras É3 compris entre 1 : 1 ± 10% et 1 : 1,2 ± 10%.An egg characterized in that it has É6 and 33 fatty acids at the sn-2 position of a triglyceride fraction which is balanced in a ratio of acides6 fatty acids / acide3 fatty acid of between 1: 1 ± 10% and 1: 1.2 ± 10%.

Description

La présente invention se rapporte à un oeuf présentant un effet hypocholestérolaémique amélioré provenant d'un oiseau domestiqué, en particulier d'une pondeuse, présentant :

  • une fraction lipidique équilibrée en acides gras ω6 et ω3 de types plantes à graines et plantes vertes selon un rapport acides gras ω6 de type plantes à graines / acide gras ω3 de type plante verte = 1 :1 ± 10% ;
  • une fraction lipidique équilibrée entre les acides gras polyinsaturés et les acides gras saturés selon un rapport acides gras polyinsaturés / acides gras saturés = 1 :1 ± 10%.
The present invention relates to an egg having an improved hypocholesterolemic effect from a domesticated bird, in particular a layer, having:
  • a lipid fraction equilibrated with ω6 and ω3 fatty acids of the seed and green plant types in a ratio of acides6 fatty acids of the seed / acide3 type of green plant type = 1: 1 ± 10%;
  • a balanced lipid fraction between the polyunsaturated fatty acids and the saturated fatty acids in a ratio of polyunsaturated fatty acids / saturated fatty acids = 1: 1 ± 10%.

Un tel oeuf est connu du document EP1282367 qui vise à procurer un oeuf présentant un profil lipidique équilibré afin d'obtenir un produit compatible avec un menu sain pour l'être humain et pour les animaux comparable à celui prévu par la nature.Such an egg is known from the document EP1282367 which aims to provide an egg with a balanced lipid profile to obtain a product compatible with a healthy menu for humans and animals comparable to that provided by nature.

L'oeuf selon l'invention vise une action hypocholestérolaémique améliorée par rapport aux oeufs connus de l'état de la technique.The egg according to the invention aims an improved hypocholesterolemic action compared to eggs known from the state of the art.

Par les termes « action hypocholestérolaémique améliorée » on entend dans la présente invention une action qui est associée à une diminution significative du cholestérol sérique chez l'individu qui absorbe cet oeuf.By the term "improved hypocholesterolemic action" is meant in the present invention an action which is associated with a significant decrease in serum cholesterol in the individual who absorbs this egg.

Pour atteindre cet objectif, la présente invention est caractérisée en ce que des acides gras ω6 et ω3 en position sn-2 d'une fraction triglycéride équilibrée sont présents dans un rapport acides gras ω6 / acide gras ω3 compris entre 1 : 1 ± 10% et 1 : 1,2 ± 10%.To achieve this objective, the present invention is characterized in that fatty acids ω6 and ω3 in the sn-2 position of a balanced triglyceride fraction are present in a acides6 fatty acid / acide3 fatty acid ratio of between 1: 1 ± 10%. and 1: 1.2 ± 10%.

Dans le cadre de la présente invention, il a été observé qu'à ce rapport acides gras ω6 / acide gras ω3 en position sn-2 d'une fraction triglycéride compris entre 1 : 1 ± 10% et 1 : 1,2 ± 10%, correspond une fraction en acide gras ω3 en position sn-2 de la fraction triglycéride significativement augmentée, au regard de l'oeuf divulgué dans l'état de la technique, et en particulier au regard de l'oeuf standard, sans toutefois modifier le profil lipidique équilibré de l'oeuf.In the context of the present invention, it has been observed that at this ratio acides6 fatty acid / acide3 fatty acid at the sn-2 position of a triglyceride fraction of between 1: 1 ± 10% and 1: 1.2 ± 10 %, is a fatty acid fraction ω3 in the sn-2 position of the triglyceride fraction significantly increased, with regard to the egg disclosed in the state of the art, and in particular with regard to the standard egg, without modifying the balanced lipid profile of the egg.

Par les termes « fraction significativement augmentée », on entend au sens de la présente invention une fraction en acides gras 3 en position sn-2 de la fraction triglycéride correspondant à au moins 1% en poids par rapport au poids total en acides gras, de préférence entre 2% et 4% en poids par rapport au poids total en acides gras.For the purposes of the present invention, the term "significantly increased fraction" is intended to mean a fatty acid fraction 3 at the sn-2 position of the triglyceride fraction corresponding to at least 1% by weight relative to the total weight of fatty acids, from preferably between 2% and 4% by weight relative to the total weight of fatty acids.

Cette composition particulière de l'oeuf selon l'invention est obtenue par une alimentation particulière imposée à l'oiseau, essentiellement riche en acide α-linolénique (acide gras ω3).This particular composition of the egg according to the invention is obtained by a particular diet imposed on the bird, essentially rich in α-linolenic acid (acide3 fatty acid).

Aussi, en incorporant une composition alimentaire spécifique à base d 'acide α-linolénique à la nourriture des oiseaux, et/ou en choisissant un cheptel défini de races et/ou d'espèces d'oiseaux, ledit cheptel étant en outre alimenté selon un procédé spécifique sur base d'une composition alimentaire ciblée, des oeufs présentant une fraction augmentée en acide gras ω3 en position sn-2 de la fraction triglycéride tout en préservant une composition lipidique équilibrée ont été obtenus.Also, by incorporating a specific food composition based on α-linolenic acid to the food of the birds, and / or by choosing a defined herd of breeds and / or species of birds, said herd being further fed according to a Specific method based on a targeted food composition, eggs having an increased en3 fatty acid fraction at the sn-2 position of the triglyceride fraction while preserving a balanced lipid composition were obtained.

Dans ce contexte, l'obtention d'un oeuf présentant un effet hypocholestérolaémique amélioré ne pouvait pas être anticipée de l'état de la technique puisque, d'une part, le document EP1282367 enseigne que la majorité des acides gras ω3 absorbés par l'oiseau ont vocation à être liés en position sn-1/3 sur les triglycérides de l'oeuf, les acides gras essentiels étant presque tous présents à la position sn-2 sur les triglycérides, et, d'autre part, la variabilité des processus naturels relatifs au métabolisme de l'oiseau, pour un profil racial spécifique du cheptel, conjointement à un procédé d'alimentation défini sur base d'une composition alimentaire ciblée, ne permettait en aucun cas de pouvoir anticiper que, sur base d'une alimentation spécifique, un oeuf présentant un profil amélioré en acide gras ω3 lié aux triglycérides à la position sn-2 pouvait être produit par voie naturelle.In this context, obtaining an egg with an improved hypocholesterolemic effect could not be anticipated from the state of the art since, on the one hand, the document EP1282367 teaches that the majority of the acides3 fatty acids absorbed by the bird are intended to be bound in the sn-1/3 position on the triglycerides of the egg, the essential fatty acids being almost all present at the sn-2 position on the triglycerides , and, on the other hand, the variability of the natural processes relating to the metabolism of the bird, for a specific racial profile of the herd, together with a feeding method defined on the basis of a targeted food composition, did not allow any case of anticipating that, on the basis of a specific diet, an egg with an improved profile in acide3 fatty acid linked to triglycerides at the sn-2 position could be produced naturally.

Ainsi, de par la présence d'une fraction significativement accrue en acide gras ω3 lié en position sn-2, l'oeuf selon l'invention permet un effet hypocholestérolaémique accru et permet donc d'abaisser significativement le cholestérol chez l'être humain qui le consomme.Thus, by virtue of the presence of a significantly increased fraction of acide3 fatty acid bonded in the sn-2 position, the egg according to the invention allows an increased hypocholesterolemic effect and thus makes it possible to significantly lower cholesterol in humans who consume it.

Alternativement, l'oeuf selon l'invention présentant une fraction phospholipidique équilibrée selon le rapport acides gras ω6 dérivés d'animaux / acides gras ω3 dérivés d'animaux = 1 :3 ± 10%.Alternatively, the egg according to the invention having a phospholipid fraction balanced according to the ratio acides6 fatty acids derived from animals / acides3 fatty acids derived from animals = 1: 3 ± 10%.

Avantageusement, l'oeuf selon l'invention est équilibré en acides gras ω3 de type plantes vertes et dérivés d'animaux selon un rapport acides gras ω3 de type plantes vertes / acides gras ω3 d'animaux = 5 :1 ± 10%.Eventuellement, l'oeuf selon l'invention comprend des acides gras ω3 de type plantes vertes en concentration comprise entre 450 et 600 mg/oeuf.Advantageously, the egg according to the invention is balanced in acides3 fatty acids type green plants and derived from animals in a ratio acides3 fatty acid type green plants / animal ω3 fatty acids = 5: 1 ± 10%. the egg according to the invention comprises acides3 fatty acids of the green plant type in a concentration of between 450 and 600 mg / egg.

En particulier, l'oeuf selon l'invention présente des acides gras ω3 dérivés d'animaux constituent plus de 90 mg/oeuf et dont la composition comprend des acides gras ω3 en C20 et C22, les acides gras en C20 et en C22 étant de préférence choisis dans le groupe constitué de l'acide eicosapentaénoïque, de l'acide docosapenténoïque et de l'acide docosa-hexaénoïque.In particular, the egg according to the invention has ω3 fatty acids derived from animals constituting more than 90 mg / egg and whose composition comprises ω3 fatty acids C20 and C22, the C20 and C22 fatty acids being preferably selected from the group consisting of eicosapentaenoic acid, docosapentenoic acid and docosa hexaenoic acid.

De préférence, l'oeuf selon l'invention ne contient pas plus de 400 mg/oeuf d'acides gras ω6 dérivés d'animaux et qui est essentiellement l'acide arachidonique.Preferably, the egg according to the invention does not contain more than 400 mg / egg of acides6 fatty acids derived from animals and which is essentially arachidonic acid.

Dans un mode particulier de réalisation, l'oeuf selon l'invention ne contient pas plus de 2,5 g d'acides gras saturés et 375 mg de cholestérol par % en poids de partie comestible.In a particular embodiment, the egg according to the invention contains not more than 2.5 g of saturated fatty acids and 375 mg of cholesterol per% by weight of edible part.

D'autres formes de réalisation de l'oeuf suivant l'invention sont indiquées dans les revendications annexées.Other embodiments of the egg according to the invention are indicated in the appended claims.

La présente invention porte aussi sur une composition alimentaire comprenant, comme ingrédient alimentaire, l'ensemble de l'oeuf ou le jaune de l'oeuf selon l'invention, en particulier une composition alimentaire convenant à la consommation humaine.The present invention also relates to a food composition comprising, as a food ingredient, the whole of the egg or the yolk of the egg according to the invention, in particular a food composition suitable for human consumption.

D'autres formes de réalisation de la composition suivant l'invention sont indiquées dans les revendications annexées.Other embodiments of the composition according to the invention are indicated in the appended claims.

En outre, d'autres caractéristiques, détails et avantages de l'invention ressortiront de la description donnée ci-après, à titre non limitatif.In addition, other features, details and advantages of the invention will become apparent from the description given below, without limitation.

Exemple 1 Example 1

Le profil lipidique (Tableaux 1a et 1b) d'un jaune d'oeuf selon l'invention est comparé à celui (Tableaux 2a et 2b) issu d'un jaune d'oeuf standard. Les profils sont décrits ci-dessous : Tableaux 1a et 1b : Profil lipidique d'un jaune d'oeuf standard 1a TG TL sn-1/3 % tot FA sn-2 % tot FA sn-1/3 rel % FA sn-2 rel % FA % FA c14:0 0,18 0,18 46,70% 46,44% 0,39 +/- 0,05 c14:1 n5 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c15:0 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c16:0 15,21 2.67 62,60% 11,01% 24,29 +/-1,70 c16:1 2,04 1,05 60,69% 31,32% 3,37 +/- 0,37 c17:0 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c17:1 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c18:0 3,03 1,08 37,16% 13,26% 8,14 +/- 0,67 c18:1 24,21 14,99 53,94% 33,41% 44,87 +/-1,22 c18:2 n6 6,57 5,12 43,22% 33,67% 15,20 +/-1,55 c18:3 n3 0,21 0,15 52,37% 39,06% 0,40 +/-1,34 c18:4 n3 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c20:1 n9 0,18 0,05 65,79% 18,69% 0,28 +/- 0,05 c20:2 n6 0,00 0,00 0,00% 0.00% 0,00 +/- 0,01 c20:4 n6 0,18 0,08 10,32% 4,40% 1,75 +/-0,12 c20:3 n3 0,00 0,00 0,00% 0,00% 0,00 +/-0,01 c20:5 n3 0,00 0,03 0,00% 91,44% 0,03 +/-0,05 c22:4 n6 0,05 0,03 28,92% 14,38% 0,18 +/- 0,01 c22:5 n6 0,05 0,03 11,76% 5,85% 0,44 +/- 0,01 c22:5 n3 0,03 0,03 25,89% 25,75% 0,10 +/- 0,04 c22:6 n3 0,05 0,00 8,86% 0,00% 0,58 +/- 0,17 SOMME 51,98 25,48 SAFA 18,41 3,93 56,10% 11,99% 32,82 +/-1,20 MUFA 26,43 16,10 54,48% 33,18% 48,52 +/-2,1 PUFA 7,14 5,45 38,21% 29,19% 18,68 +/- 1,7 LC-PUFA 0,36 0,18 11,74% 5,84% 3,08 +/- 0,1 w6 6,85 5,25 39,00% 29,85% 17.57 +/-1,10 w3 0,28 0,21 25,70% 18,58% 1,11 +/-1,08 P/S 0,39 1,39 0,57 +/- 0,10 w6:w3 24,09 25,50 15,87 +/- 0,06 w6:w3 LCP 3,67 2,50 3,33 +/- 0,01 1b PL TL sn-1 % tot FA sn-2 % tot FA sn-1 rel % FA sn-2 rel % FA % FA c14:0 0,03 0,000 6,87% 0,00% 0,39 +/- 0,05 c14:1 n5 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c15:0 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c16:0 6,25 0,159 25,73% 0,65% 24,29 +/-1,70 c16:1 0,18 0,085 5,48% 2,51% 3.37 +/- 0,37 c17:0 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c17:1 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c18:0 394 0,099 48,36% 1,21% 8,14 +/- 0,67 c18:1 0,74 4,941 1,64% 11,01% 44,87 +/-1,22 c18:2 n6 0,09 3,422 0,60% 22,51 % 15,20 +/- 1,55 c18:3 n3 0,01 0,025 2,25% 6,32% 0,40 +/-1,34 c18:4 n3 0,00 0,000 0,00% 0.00% 0,00 +/- 0,01 c20:1 n9 0,02 0,020 8,20% 7,33% 0,28 +/- 0,05 c20:2 n6 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c20:4 n6 0,00 1,493 0,14% 85,14% 1,75 +/- 0,12 c20:3 n3 0,00 0,000 0,00% 0,00% 0,00 +/-0,01 c20:5 n3 0,00 0,002 0,00% 8,56% 0,03 +/-0,05 c22:4 n6 0,00 0,101 0,00% 56,70% 0,18 +/- 0,01 c22:5 n6 0,00 0,362 0,00% 82,39% 0,44 +/- 0,01 c22:5 n3 0,00 0,048 0,00% 48,36% 0,10 +/- 0,04 c22:6 n3 0,00 0,532 0,00% 91,14% 0,58 +/- 0,17 SOMME 11,26 11,290 SAFA 10,22 0,26 31,12% 0,78% 32,82 +/- 1,20 MUFA 0,94 5,05 1,94% 10,40% 48,52 +/- 2,1 PUFA 0,10 5,99 0,55% 32,05% 18,68 +/- 1,7 LC-PUFA 0,00 2,54 0,08% 82,35% 3.08 +/- 0,1 w6 0,09 5,38 0,54% 30,61% 17,57 +/- 1,10 w3 0,01 0.61 0,80% 54,92% 1,11 +/-1,08 P/S 0,01 23,24 0,57 +/- 0,10 w6:w3 10,63 8,85 15,87 +/- 0,06 w6:w3 LCP 0,00 3,36 3,33 +/- 0,01 Tableaux 2a et 2b : Profil lipidique d'un jaune d'oeuf selon l'invention 2a TG TL sn-1/3 % tot FA sn-2 % tot FA sn-1/3 % rel FA sn-2 % rel FA % FA c14:0 0,13 0,13 47,60% 47,33% 0,27 +/- 0,05 c14:1 n5 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c15:0 0,00 0,00 0,00% 0,00% 0.00 +/- 0,01 c16:0 10,34 4,06 50,92% 20,00% 20,32 +/-1,70 c16:1 1,84 1,08 58,40% 34,35% 3,14 +/- 0,37 c17:0 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c17:1 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c18:0 2,61 1,62 29,56% 18,33% 8,84 +/- 0.67 c18:1 21,73 10,88 56,03% 28,04% 38,79 +/-1,22 c18:2 n6 6,65 4,22 46,79% 29,69% 14,21 +/- 1,55 c18:3 n3 7,84 3,34 67,43% 28,77% 11,62 +/-1,34 c18:4 n3 000 0,00 0,00% 0,00% 0,00 +/- 0,01 c20:1 n9 0,03 0,10 18,15% 72,18% 0,14 +/- 0,05 c20:2 n6 0,00 0,00 0,00% 0,00% 0,00 +/- 0,01 c20:4 n6 0,18 0,08 23,68% 10,09% 0,76 +/- 0,12 c20:3 n3 0,00 0,00 0,00% 0,00% 0.00 +/-0,01 c20:5 n3 0,00 0,08 0,00% 45,77% 0,17 +/-0,05 c22:4 n6 0,00 0,03 0,00% 61,22% 0,04 +/- 0,01 c22:5 n6 0,03 0,00 61,35% 0,00% 0,04 +/- 0,01 c22:5 n3 0,16 0,05 42,87% 14,21% 0,36 +/- 0,04 c22:6 n3 0,10 0.03 8,86% 2,20% 1,17 +/-0,17 SOMME 51,63 25,69 SAFA 13.09 5,81 44,47% 19,75% 29,43 +/-1,20 MUFA 23,60 12,06 56,08% 28,66% 42,08 +/- 2,1 PUFA 14,95 7,82 52,68% 27,55% 28,37 +/-1,7 LC-PUFA 0,47 0,26 18,28% 10,10% 2,55 +/- 0,1 w6 6,85 4,32 45,52% 28,70% 15,05 +/-1,10 w3 8,09 3,50 60,78% 26,26% 13,32 +/- 1,08 P/S 1,14 1,35 096 +/-0,10 w6:w3 0,85 1,24 1,13 +/-0,06 w6:w3 LCP 0,80 0,67 0,50 +/- 0,01 2b PL TL sn-1 % tot FA sn-2 % tot FA sn-1 % rel FA sn-2 % rel FA % FA c14:0 0,00 0,014 0,00% 5,08% 0,27 +/- 0,05 c14:1 N5 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c15:0 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c16:0 5,77 0,139 28,40% 0,68% 20,32 +/-1,70 c16:1 0,15 0,074 4,90% 2,35% 3,14 +/-0,37 c17:0 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c17:1 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c18:0 4,45 0,154 50,37% 1,74% 8,84 +/- 0,67 c18:1 0,68 5,496 1,76% 14,17% 38,79 +/-1,22 c18:2 N6 0,13 3,216 0,89% 22,64% 14,21 +/-1.55 c18:3 N3 0,04 0,403 0,33% 3,46% 11,62 +/-1,34 c18:4 N3 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c20:1 N9 0,00 0,011 1,75% 7.92% 0,14 +/- 0,05 c20:2 N6 0,00 0,000 0,00% 0,00% 0,00 +/- 0,01 c20:4 N6 0,01 0,492 1,80% 64.42% 0,76 +/-0,12 c20:3 N3 0,00 0.000 0.00% 0,00% 0,00 +/-0,01 c20:5 N3 0,00 0,091 0,00% 54,23% 0,17 +/-0,05 c22:4 N6 000 0,016 0,00% 38,78% 0,04 +/- 0,01 c22:5 N6 0,00 0,016 0,00% 38,65% 0,04 +/- 0,01 c22:5 N3 0,00 0,155 0,00% 42,92% 0,36 +/- 0,04 c22:6 N3 0,02 1,016 1,93% 87,01% 1,17 +/-0,17 SOMME 11,26 11,294 SAFA 10,22 0,31 34,74% 1,04% 29,43 +/-1,20 MUFA 0,84 5,58 2,00% 13,26% 42,08 +/-2,1 PUFA 0,20 5,41 0.71% 19,05% 28,37 +/-1,7 LC-PUFA 0,04 1,79 1,43% 70,20% 2,55 +/-0,1 w6 0,14 3,74 0,93% 24,85% 15,05 +/-1,10 w3 0,06 1,67 0.46% 12,50% 13,32 +/-1,08 P/S 0,02 17,62 0,96 +/-0,10 w6:w3 2,29 2,25 1,13 +/-0,06 w6:w3 LCP 0,61 0,42 0,50 +/- 0,01 The lipid profile (Tables 1a and 1b) of an egg yolk according to the invention is compared with that (Tables 2a and 2b) from a standard egg yolk. The profiles are described below: <u> Tables 1a and 1b: Lipid profile of a standard egg yolk </ u> 1a TG TL sn-1/3% tot FA sn-2% tot FA sn-1/3 rel% FA sn-2 rel% FA % FA c14: 0 0.18 0.18 46.70% 46.44% 0.39 +/- 0.05 c14: 1 n5 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c15: 0 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c16: 0 15.21 2.67 62.60% 11.01% 24.29 +/- 1.70 C16: 1 2.04 1.05 60.69% 31.32% 3.37 +/- 0.37 c17: 0 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c17: 1 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c18: 0 3.03 1.08 37.16% 13.26% 8.14 +/- 0.67 C18: 1 24.21 14.99 53.94% 33.41% 44.87 +/- 1.22 c18: 2 n6 6.57 5.12 43.22% 33.67% 15.20 +/- 1.55 c18: 3 n3 0.21 0.15 52.37% 39.06% 0.40 +/- 1.34 c18: 4 n3 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 1 n9 0.18 0.05 65.79% 18.69% 0.28 +/- 0.05 c20: 2 n6 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 4 n6 0.18 0.08 10.32% 4.40% 1.75 +/- 0.12 c20: 3 n3 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 5 n3 0.00 0.03 0.00% 91.44% 0.03 +/- 0.05 c22: 4 n6 0.05 0.03 28.92% 14.38% 0.18 +/- 0.01 c22: 5 n6 0.05 0.03 11.76% 5.85% 0.44 +/- 0.01 c22: 5 n3 0.03 0.03 25.89% 25.75% 0.10 +/- 0.04 c22: 6 n3 0.05 0.00 8.86% 0.00% 0.58 +/- 0.17 SUM 51.98 25.48 SAFA 18.41 3.93 56.10% 11.99% 32.82 +/- 1.20 MUFA 26.43 16,10 54.48% 33.18% 48.52 +/- 2.1 PUFA 7.14 5.45 38.21% 29.19% 18.68 +/- 1.7 LC-PUFA 0.36 0.18 11.74% 5.84% 3.08 +/- 0.1 w6 6.85 5.25 39.00% 29.85% 17.57 +/- 1.10 w3 0.28 0.21 25.70% 18.58% 1.11 +/- 1.08 P / S 0.39 1.39 0.57 +/- 0.10 w6: w3 24.09 25.50 15.87 +/- 0.06 w6: w3 LCP 3.67 2.50 3.33 +/- 0.01 1b PL TL sn-1% tot FA sn-2% tot FA sn-1 rel% FA sn-2 rel% FA % FA c14: 0 0.03 0,000 6.87% 0.00% 0.39 +/- 0.05 c14: 1 n5 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c15: 0 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 C16: 0 6.25 0,159 25.73% 0.65% 24.29 +/- 1.70 C16: 1 0.18 0,085 5.48% 2.51% 3.37 +/- 0.37 c17: 0 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c17: 1 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c18: 0 394 0.099 48.36% 1.21% 8.14 +/- 0.67 C18: 1 0.74 4,941 1.64% 11.01% 44.87 +/- 1.22 c18: 2 n6 0.09 3,422 0.60% 22.51% 15.20 +/- 1.55 c18: 3 n3 0.01 0,025 2.25% 6.32% 0.40 +/- 1.34 c18: 4 n3 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c20: 1 n9 0.02 0,020 8.20% 7.33% 0.28 +/- 0.05 c20: 2 n6 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c20: 4 n6 0.00 1,493 0.14% 85.14% 1.75 +/- 0.12 c20: 3 n3 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c20: 5 n3 0.00 0,002 0.00% 8.56% 0.03 +/- 0.05 c22: 4 n6 0.00 0,101 0.00% 56.70% 0.18 +/- 0.01 c22: 5 n6 0.00 0.362 0.00% 82.39% 0.44 +/- 0.01 c22: 5 n3 0.00 0.048 0.00% 48.36% 0.10 +/- 0.04 c22: 6 n3 0.00 0.532 0.00% 91.14% 0.58 +/- 0.17 SUM 11.26 11,290 SAFA 10.22 0.26 31.12% 0.78% 32.82 +/- 1.20 MUFA 0.94 5.05 1.94% 10.40% 48.52 +/- 2.1 PUFA 0.10 5.99 0.55% 32.05% 18.68 +/- 1.7 LC-PUFA 0.00 2.54 0.08% 82.35% 3.08 +/- 0.1 w6 0.09 5.38 0.54% 30.61% 17.57 +/- 1.10 w3 0.01 0.61 0.80% 54.92% 1.11 +/- 1.08 P / S 0.01 23,24 0.57 +/- 0.10 w6: w3 10.63 8.85 15.87 +/- 0.06 w6: w3 LCP 0.00 3.36 3.33 +/- 0.01 2a TG TL sn-1/3% tot FA sn-2% tot FA sn-1/3% rel FA sn-2% rel FA % FA c14: 0 0.13 0.13 47.60% 47.33% 0.27 +/- 0.05 c14: 1 n5 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c15: 0 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c16: 0 10.34 4.06 50.92% 20.00% 20.32 +/- 1.70 C16: 1 1.84 1.08 58.40% 34.35% 3.14 +/- 0.37 c17: 0 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c17: 1 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c18: 0 2.61 1.62 29.56% 18.33% 8.84 +/- 0.67 C18: 1 21.73 10.88 56.03% 28.04% 38.79 +/- 1.22 c18: 2 n6 6.65 4.22 46.79% 29.69% 14.21 +/- 1.55 c18: 3 n3 7.84 3.34 67.43% 28.77% 11.62 +/- 1.34 c18: 4 n3 000 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 1 n9 0.03 0.10 18.15% 72.18% 0.14 +/- 0.05 c20: 2 n6 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 4 n6 0.18 0.08 23.68% 10.09% 0.76 +/- 0.12 c20: 3 n3 0.00 0.00 0.00% 0.00% 0.00 +/- 0.01 c20: 5 n3 0.00 0.08 0.00% 45.77% 0.17 +/- 0.05 c22: 4 n6 0.00 0.03 0.00% 61.22% 0.04 +/- 0.01 c22: 5 n6 0.03 0.00 61.35% 0.00% 0.04 +/- 0.01 c22: 5 n3 0.16 0.05 42.87% 14.21% 0.36 +/- 0.04 c22: 6 n3 0.10 0.03 8.86% 2.20% 1.17 +/- 0.17 SUM 51.63 25.69 SAFA 13.09 5.81 44.47% 19.75% 29.43 +/- 1.20 MUFA 23,60 12.06 56.08% 28.66% 42.08 +/- 2.1 PUFA 14.95 7.82 52.68% 27.55% 28.37 +/- 1.7 LC-PUFA 0.47 0.26 18.28% 10.10% 2.55 +/- 0.1 w6 6.85 4.32 45.52% 28.70% 15.05 +/- 1.10 w3 8.09 3.50 60.78% 26.26% 13.32 +/- 1.08 P / S 1.14 1.35 096 +/- 0.10 w6: w3 0.85 1.24 1.13 +/- 0.06 w6: w3 LCP 0.80 0.67 0.50 +/- 0.01 2b PL TL sn-1% tot FA sn-2% tot FA sn-1% rel FA sn-2% rel FA % FA c14: 0 0.00 0.014 0.00% 5.08% 0.27 +/- 0.05 c14: 1 N5 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c15: 0 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c16: 0 5.77 0.139 28.40% 0.68% 20.32 +/- 1.70 C16: 1 0.15 0.074 4.90% 2.35% 3.14 +/- 0.37 c17: 0 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c17: 1 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c18: 0 4.45 0.154 50.37% 1.74% 8.84 +/- 0.67 C18: 1 0.68 5,496 1.76% 14.17% 38.79 +/- 1.22 c18: 2 N6 0.13 3,216 0.89% 22.64% 14.21 +/- 1.55 c18: 3 N3 0.04 0.403 0.33% 3.46% 11.62 +/- 1.34 c18: 4 N3 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c20: 1 N9 0.00 0,011 1.75% 7.92% 0.14 +/- 0.05 c20: 2 N6 0.00 0,000 0.00% 0.00% 0.00 +/- 0.01 c20: 4 N6 0.01 0.492 1.80% 64.42% 0.76 +/- 0.12 c20: 3 N3 0.00 0.000 0.00% 0.00% 0.00 +/- 0.01 c20: 5 N3 0.00 0.091 0.00% 54.23% 0.17 +/- 0.05 c22: 4 N6 000 0.016 0.00% 38.78% 0.04 +/- 0.01 c22: 5 N6 0.00 0.016 0.00% 38.65% 0.04 +/- 0.01 c22: 5 N3 0.00 0.155 0.00% 42.92% 0.36 +/- 0.04 c22: 6 N3 0.02 1,016 1.93% 87.01% 1.17 +/- 0.17 SUM 11.26 11.294 SAFA 10.22 0.31 34.74% 1.04% 29.43 +/- 1.20 MUFA 0.84 5.58 2.00% 13.26% 42.08 +/- 2.1 PUFA 0.20 5.41 0.71% 19.05% 28.37 +/- 1.7 LC-PUFA 0.04 1.79 1.43% 70.20% 2.55 +/- 0.1 w6 0.14 3.74 0.93% 24.85% 15.05 +/- 1.10 w3 0.06 1.67 0.46% 12.50% 13.32 +/- 1.08 P / S 0.02 17.62 0.96 +/- 0.10 w6: w3 2.29 2.25 1.13 +/- 0.06 w6: w3 LCP 0.61 0.42 0.50 +/- 0.01

L'oeuf selon l'invention comprend une fraction en acides gras ω3 en position sn-2 de la fraction triglycéride correspondant à ∼4% en poids par rapport au poids total en acides gras, et ce, tout en conservant une fraction lipidique équilibrée en acides gras ω6 et ω3 de types plantes à graines et plantes vertes (ω6 : ω3) selon un rapport acides gras ω6 de type plantes à graines / acide gras ω3 de type plante verte = 1 :1 ± 10%, ainsi qu'une fraction lipidique équilibrée entre les acides gras polyinsaturés et les acides gras saturés (P/S) selon un rapport acides gras polyinsaturés / acides gras saturés = 1 :1 ± 10%, confirmant ainsi l'activité hypocholestérolaémique de cet oeuf, ce qui est tout à fait remarquable.The egg according to the invention comprises a fatty acid fraction ω3 in the sn-2 position of the triglyceride fraction corresponding to ~4% by weight. weight relative to the total weight of fatty acids, while maintaining a balanced lipid fraction in acides6 and ω3 fatty acids of seed and green plant types (ω6: ω3) in a ratio of acides6 fatty acids of the seed plant type / green plant type acide3 fatty acid = 1: 1 ± 10%, and a balanced lipid fraction between polyunsaturated fatty acids and saturated fatty acids (P / S) in a ratio of polyunsaturated fatty acids to saturated fatty acids = 1 : 1 ± 10%, confirming the hypocholesterolemic activity of this egg, which is quite remarkable.

L'oeuf standard, c'est-à-dire qui n'est pas issu du cheptel nourri selon l'invention, présente quant à lui des rapports ω6 : ω3 et P/S déséquilibrés (∼16 et 0,60) conjointement à une fraction en acides gras ω3 en position sn-2 de la fraction triglycéride de seulement 0,21 % en poids par rapport au poids total en acides gras.The standard egg, that is to say that which does not come from the fed flock according to the invention, has meanwhile unbalanced ω6: ω3 and P / S ratios (~16 and 0.60) together with a fatty acid fraction ω3 in position sn-2 of the triglyceride fraction of only 0.21% by weight relative to the total weight of fatty acids.

Il est bien entendu que la présente invention n'est en aucune façon limitée aux formes de réalisations décrites ci-dessus et que bien des modifications peuvent y être apportées sans sortir du cadre des revendications annexées.It is understood that the present invention is in no way limited to the embodiments described above and that many modifications can be made without departing from the scope of the appended claims.

Liste des abréviationsAbreviations list

  • LC-PUFA : acide gras polyinsaturé à longue chaîneLC-PUFA: long chain polyunsaturated fatty acid
  • LCP : acide gras polyinsaturé à longue chaîneLCP: long-chain polyunsaturated fatty acid
  • MUFA : acide gras monoinsaturéMUFA: monounsaturated fatty acid
  • P : acide gras polyinsaturéP: polyunsaturated fatty acid
  • PL : phospholipidePL: phospholipid
  • PUFA : acide gras polyinsaturéPUFA: polyunsaturated fatty acid
  • S : acide gras saturéS: saturated fatty acid
  • SAFA : acide gras saturéSAFA: saturated fatty acid
  • TG : triglycérideTG: triglyceride
  • ω6 : ω3 LCP : rapport entre les acides gras polyinsaturé à longue chaîne ω6 et ω3ω6: ω3 LCP: ratio between long-chain polyunsaturated fatty acids ω6 and ω3
  • % tot FA : % en poids par rapport au poids total en acides gras% tot FA:% by weight relative to the total weight of fatty acids
  • rel % FA : % en poids par rapport au poids total de l'acide gras considéréRel% FA:% by weight relative to the total weight of the fatty acid considered

Claims (8)

Oeuf, présentant un effet hypocholestérolaémique amélioré, provenant d'un oiseau domestiqué, en particulier d'une pondeuse, présentant : i) une fraction lipidique équilibrée en acides gras ω6 et ω3 de types plantes à graines et plantes vertes selon un rapport acides gras ω6 de type plantes à graines / acide gras ω3 de type plante verte = 1 :1 ± 10% ; et ii) une fraction lipidique équilibrée entre les acides gras polyinsaturés et les acides gras saturés selon un rapport acides gras polyinsaturés / acides gras saturés = 1 :1 ± 10%, caractérisé en ce qu'il présente en outre des acides gras ω6 et ω3 en position sn-2 d'une fraction triglycéride équilibrée selon un rapport acides gras ω6 / acide gras ω3 compris entre 1 : 1 ± 10% et 1 : 1,2 ± 10%.An egg with improved hypocholesterolemic effect from a domesticated bird, in particular a layer, showing: i) a lipid fraction equilibrated with ω6 and ω3 fatty acids of seed and green plant types in a ratio of acides6 fatty acids of seed type / acide3 fatty acid of the green plant type = 1: 1 ± 10%; and ii) a balanced lipid fraction between polyunsaturated fatty acids and saturated fatty acids in a ratio of polyunsaturated fatty acids to saturated fatty acids = 1: 1 ± 10%, characterized in that it additionally has fatty acids ω6 and ω3 in the sn-2 position of a triglyceride fraction which is balanced in a fatty acid ratio ω 6 / fatty acid ω 3 of between 1: 1 ± 10% and 1: 1.2 ± 10%. Oeuf selon la revendication 1, présentant une fraction phospholipidique est équilibrée selon le rapport acides gras ω6 dérivés d'animaux / acides gras ω3 dérivés d'animaux = 1 :3 ± 10%.Egg according to claim 1, having a phospholipid fraction is equilibrated according to the ratio acides6 fatty acids derived from animals / acides3 fatty acids derived from animals = 1: 3 ± 10%. Oeuf selon la revendication 1 ou 2, équilibré en acides gras ω3 de type plantes vertes et dérivés d'animaux selon un rapport acides gras ω3 de type plantes vertes / acides gras ω3 d'animaux = 5 :1 + 10%.Egg according to claim 1 or 2, balanced in acides3 fatty acids of the green plant type and derived from animals in a ratio of acides3 fatty acids of the green plant / animal acides3 fatty acid type = 5: 1 + 10%. Oeuf selon l'une quelconque de revendications précédentes, comprenant des acides gras ω3 de type plantes vertes en concentration comprise entre 450 et 600 mg/oeuf.Egg according to any one of the preceding claims, comprising ω3 fatty acids of the green plant type in a concentration of between 450 and 600 mg / egg. Oeuf selon l'une quelconque des revendications précédentes, dont les acides gras ω3 dérivés d'animaux constituent plus de 90 mg/oeuf et dont la composition comprend des acides gras ω3 en C20 et C22, les acides gras en C20 et en C22 étant de préférence choisis dans le groupe constitué de l'acide eicosapentaénoïque, de l'acide docosapenténoïque et de l'acide docosa-hexaénoïque.Egg according to any one of the preceding claims, wherein the dérivés3 fatty acids derived from animals constitute more than 90 mg / egg and whose composition comprises ω3 fatty acids C20 and C22, the C20 and C22 fatty acids being preference selected from the group consisting of eicosapentaenoic acid, docosapentenoic acid and docosa hexaenoic acid. Oeuf selon l'une quelconque des revendications précédentes, qui ne contient pas plus de 400 mg/oeuf d'acides gras ω6 dérivés d'animaux et qui est essentiellement l'acide arachidonique.Egg according to any one of the preceding claims which contains not more than 400 mg / egg of animal derived acides6 fatty acids and which is essentially arachidonic acid. Oeuf selon l'une quelconque des revendications précédentes, qui ne contient pas plus de 2,5 g d'acides gras saturés et 375 mg de cholestérol par % en poids de partie comestible.Egg according to any one of the preceding claims, which contains not more than 2.5 g of saturated fatty acids and 375 mg of cholesterol per% by weight of edible part. Composition alimentaire comprenant, comme ingrédient alimentaire, l'ensemble de l'oeuf ou le jaune de l'oeuf selon l'une quelconque des revendications 1 à 7, en particulier une composition alimentaire convenant à la consommation humaine.A food composition comprising, as a dietary ingredient, the whole of the egg or the yolk of the egg according to any one of claims 1 to 7, in particular a food composition suitable for human consumption.
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